|Really, who would not want to have this set before them?|
Shrimp is always a favorite of mine. It cooks up in minutes and lends itself to garlicky interpretations, with added notes of dill or basil or lemon. In the Instant Pot, it is a cinch to prepare and takes only 4-5 minutes for a stunning and delectable meal.
Use the largest shrimp you can find. Here, I used Argentina Reds. For more flavor, you can leave the shells on. I chose not to.
- 1 pound frozen shrimp
- 1, five-ounce packet Mahatma Saffron Yellow Rice
- Long grain white rice, not instant
- 3-4 cloves garlic, minced
- 2-3 tablespoons minced red onion
- 1/4 teaspoon hot paprika or hot smoked paprika
- 1/2 teaspoon freshly ground pepper
- 1/4 cup minced fresh parsley
- 1, 10.5 ounce chicken broth
- 4 tablespoons unsalted butter
- Juice from 1/2 lemon
Add yellow rice to a measuring cup then add white, long-grain rice until you have a total of 1 1/4 cup. Add to pressure cooker along with fresh and dry seasonings. Mix.
Add chicken broth to measuring cup. Add enough water until you have a total of 1 1/2 cups.
Dot with butter.
Layer frozen shrimp on top.
Secure lid to pressure cooker. Move vent to sealing position. Cook on high 4-5 minutes. Allow to sit around 2 minutes than release pressure manually. Shrimp will be noticeably smaller, so don't be alarmed.
Remove shrimp to a plate. Add 1/2 cup grated Parmesan to the rice mixture. Taste for seasoning, adding more salt if necessary (I added several pinches pink Himalayan salt). Plate rice with shrimp on the side or on top. Serve with additional lemon wedges.